Twisted cinnamon bread

I love any bread, cake pastry, bun etc with cinnamon. I’m always trying out new recipes. This latest was particularly good.

As the recipe suggests (found on BBC Good Food) it is best eaten the day it is made but it is still very good the next day, especially when spread with a little of the tahini and honey butter as recommended. Beyond that it is probably best to freeze, either whole or in slices.

The icing: I swapped out the icing in the recipe for my favourite tahini icing, which is literally, ‘the icing on the cake’!

Tahini icing: 60g icing sugar, 30, tahini and 1 tbsp water

Making the whole thing (as with any yeasted breads and cakes) in one day can be a bit of a pain as you wait around for each of the proving processes. I did what I often do when I’m making dough, I made it one evening and let it prove overnight in the fridge. The next day I took out of the fridge and let it warm up before rolling out the dough to add the filling and make the twisted log.